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🍽️ Monkfish Steaks in Creamy Mussel Sauce

485 kcal · 30 min · 4 servings

Monkfish Steaks in Creamy Mussel Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Have the monkfish cut into four equal portions and deboned by your fishmonger. Season the fish pieces generously with salt and pepper.
  2. 2. Rinse the mussels under cold running water and scrub them thoroughly clean.
  3. 3. Peel the shallot and one clove of garlic. Dice both into small cubes.
  4. 4. Heat two tablespoons of olive oil in a deep pan.
  5. 5. Sauté the shallot and garlic cubes in the hot oil until fragrant.
  6. 6. Add the well-drained mussels and fresh thyme sprigs to the pan.
  7. 7. Deglaze with white wine and immediately cover the pan.
  8. 8. Cook the mussels over high heat, shaking the pan occasionally, until the shells open.
  9. 9. Lift the opened mussels out with a slotted spoon and let them cool briefly.
  10. 10. Carefully separate the mussel meat from the shells.
  11. 11. Discard any mussels that did not open during cooking.
  12. 12. Strain the cooking liquid through a fine sieve into a clean pot.
  13. 13. Reduce the broth by simmering until the volume is halved.
  14. 14. Stir the cream (Creme double) into the concentrated broth.
  15. 15. Continue to simmer the sauce until it becomes creamy.
  16. 16. Remove the sauce from the heat and stir in cold butter cubes until melted.
  17. 17. Finally season the sauce with salt, pepper, cayenne pepper, and a squeeze of lemon juice.
  18. 18. Fold in the separated mussels, chopped parsley, and basil leaves cut into strips.
  19. 19. Heat some olive oil in a separate pan over high heat.
  20. 20. Fry the monkfish steaks and the remaining unpeeled garlic clove for three to four minutes on each side until golden brown.
  21. 21. Pour the hot mussel sauce over the finished fish steaks.
  22. 22. Serve the dish immediately while hot, ideally accompanied by leaf spinach.

Nutrition per serving